Turtle Cheesecake Bars

These bars can be stored in an airtight container in the fridge for up to 3-4 days.

Can I Freeze Cheesecake Bars?

Yes! With a dessert this rich, it’s hard to get it all eaten at once. But, you don’t want the cheesecake bars to waste either. It’s easy to freeze the bars! I recommend freezing the cheesecake bars without the toppings. To freeze cheesecake bars:

Let the bars cool completely.Remove the bars from the pan and place them on a plate (cut or uncut). Put the cheesecake (uncovered) in the freezer for about an hour. After the hour in the freezer, remove the cheesecake bars and wrap them tightly in plastic wrap.Place the wrapped cheesecake into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date the cheesecake. It will last up to 3 months in the freezer. Add the turtle toppings on when ready to serve. 

Turtle Cheesecake Bars

PREP TIME20MINUTES MINS

COOK TIME1HOUR HR 10MINUTES MINS

CHILL2HOURS HRS

TOTAL TIME3HOURS HRS 30MINUTES MINS

Turtle Cheesecake Bars are creamy dessert bars with a graham cracker crust and cheesecake filling, topped with caramel, candied pecans, and hot fudge.

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Ingredients

Crust

▢2 cups (14-16 sheets, 168 g) honey graham crackers, finely crushed▢6 tablespoons unsalted butter, melted

Filling

▢4 packages (8 ounces each) cream cheese, softened▢1¼ cups (250 g) superfine granulated sugar▢½ cup sour cream, room temperature▢2 teaspoons vanilla extract▢5 large eggs, room temperature

Topping

▢½ cup caramel sauce▢½ cup chopped pecans, candied or plain▢½ cup hot fudge

Instructions

Preheat oven to 350°F and line a 9×13-inch baking dish with parchment paper.

Crust

In a medium bowl, combine the graham cracker crumbs with the melted butter, mixing well with a fork. (You want every crumb coated in the butter as this will be the glue that holds it together.)

Press the graham cracker crust onto the bottom of the lined baking dish. Pat it flat with your hand and then use a kitchen glass to press flatter. Set aside.

Filling

Using a handheld mixer or a stand mixer fitted with the whisk attachment, mix cream cheese until creamy and smooth.

Beat in the sugar and scrape down the sides of the bowl. Add in the sour cream and vanilla. Blend until smooth and creamy. Again, scrape down the sides of the bowl if necessary.

With the mixer on low, add in eggs, one at a time, until fully incorporated.

Pour the cheesecake filling on top of the crust.

Bake until the top of the cheesecake turns golden, about 60-70 minutes. Or until the edges of the cheesecake are pulling away from the sides a bit, but the center is still a bit jiggly.

Let the cheesecake come to room temperature before chilling it in the refrigerator for 1-2 hours.

Top with caramel sauce, candied pecans, and hot fudge. Serve.